Gluten-Free Oven Fried Chicken


Picnic oven fried chicken

We purchased 40 pounds of chicken from Zaycon Foods and lately I’ve been struggling with original chicken ideas. I came across this recipe in my Eating Well Magazine and it’s so yummy. Since it’s rainy and stormy in the Pacific Northwest this weekend, I figured this would give us a promise of summer, which we sorely need. The chicken does need to marinate so it takes a bit of time but it’s well worth it for gluten-free fried chicken!

Gluten-Free Marinated Picnic Oven Fried Chicken

Prep time:
20 minutes.

Prep notes:
Marinate for up to 8 hours prior to cooking.

Cooking time:
50 minutes

Yields:
4 servings

Ingredients:

1/2 cup buttermilk (soy milk or coconut milk is okay too)
1 tablespoon Dijon mustard (gluten-free)
2 cloves garlic, minced
1 teaspoon chili garlic sauce (contains sulfites)
2 1/2 to 3 pounds skinless chicken breasts or tenders
1/2 cup brown rice flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
freshly ground pepper to taste
olive oil cooking spray

Directions:

1.) Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for up to 8 hours.

2.) Preheat oven to 425 degrees F. Line a baking sheet with foil. Coat a wire rack with cooking spary and set it on the baking sheet.

3.) Combine flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a resealable bag. Tapping off excess marinade, place 1 to 2 pieces of chicken at a time in the bag and shake. Tap off excess flour; place the chicken on the rack and coat with cooking spray.

4.) Bake chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Notes:

The original recipe called for drumsticks but I prefer the leaner breast meat or tenders for this recipe. It is equally yummy with drumsticks, as long as you remove the skins. I also altered this recipe so that it is gluten-free.

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